Chocolate Passion Trifle - cooking recipe

Ingredients

semi-sweet chocolate brownies
1 c. toasted pecans, chopped
2 Tbsp. coffee liqueur
2 c. half and half or milk
1 (4 serving size) pkg. Jell-O chocolate pudding
1 (8 oz.) container Cool Whip, thawed
1/2 pt. raspberries
4 pkg. Heath bars, chopped

Preparation

Prepare brownies as directed.
Sprinkle warm baked brownies with 1 tablespoon of the coffee liqueur.
Cool in pan; cut into 1/2-inch squares.
Pour half and half into large bowl.
Add pudding mix and beat with a wire whisk until well blended, about 2 minutes.
Let mixture stand 5 minutes.
Gently stir in the remaining 1 tablespoon of coffee liqueur and 2 cups of the Cool Whip until well blended.
Refrigerate 1 hour.
Reserve a few raspberries and pecans for garnish.
Layer 1/2 the brownies, remaining raspberries, 1/2 chopped Heath bars, pecans and 1/2 pudding mixture in a 2-quart glass bowl (or trifle bowl).
Repeat layers.
Garnish with remaining Cool Whip and raspberries. Refrigerate.
Makes 16 servings.